It’s so simple with this recipe.

Hyderabadi Chicken Biryani is an all-time favorite complementary dish in Asia for every get-together. My mouth fills with water whenever I hear about it, and my appetite intensifies. Then why not spice up our day with the aroma of Hyderabadi Biryani? I’ve brought the easiest recipe for Hyderabadi Biryani for you so that no one can miss out on the savor of Hyderabadi Biryani. I can’t wait anymore.

Let’s crack on.

Frying Onions

● Ghee(oil) — ¼ cup

● Two medium-sized finely chopped onions

First, add ghee to the pot (the same in which you’d cook Biryani later) and put it under a flame. Spread chopped onions evenly over the pot once the ghee heats up. Fry the onions at medium flame until they get crispy brown and aromatic. If onions get brown, remove and set them aside.

Don’t over-fry; they taste bitter upon getting black.

I’m an easygoing person. I go to the market and buy crispy fried onions.

Biryani Masala Powder

• 10–12 black peppercorns
• A cinnamon stick
• 3–5 cardamom pods
• ¾ tsp black cumin seeds
• 3–5 cloves

Place all these ingredients in a spice grinder and crush them into a fine powder. Keep it aside; we will be using this masala later.

Let’s make it easy too…

You can also buy a ready-made Biryani Masala powder from a reliable brand.

Saffron Milk

• A large pinch of Saffron
• 4 tsp of hot milk

Soak Saffron in hot milk before soaking rice in water and leave it until we use it.

Rice

• 4 cup basmati basmati rice
• 2 tsp oil
• ½ tsp salt
• 1-star anise
• three cardamom pods
• three cloves
• two bay leaves

Rinse the rice again and again until the water gets clean and clear. Soak the rice in clean water for about 15 minutes or as recommended on the packaging.

Boil water in a pot and add cloves, star anise, cardamom pods, bay leaves, oil, and salt. Add rice and cover the pot with a tight-fitting lid when the water starts bubbling.

Set the rice on medium flame until half cooked. Drain them and set them aside.

Marinating Chicken

• 1 kg chicken
• Garlic ginger paste one and ¼ tsp
• 2–3 green chillies
• ½ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• 1 or 1 ½ tsp red chili powder
• ⅔ cup (160ml) yogurt
• ¾ Tsp salt
• ¼ Tsp turmeric
• ½ tsp cumin seeds
• 1 tsp lemon juice 1 tsp

I add garlic ginger paste, chopped coriander, chopped mint, turmeric, cumin seeds, yogurt, and lemon juice in the above quantities. However, I suggest using salt, biryani masala, red chili powder, and green chilies according to your taste and love for spices.

Place all the ingredients in a blender and convert them into a fine paste. Rub this paste onto the chicken pieces. I cover it and put it in a refrigerator for at least 4 hours. It is better to leave it overnight if the time permits.

Hyderabadi Biryani

• 1 and ½ tsp biryani masala
• A pinch of Saffron soaked in ½ cup milk
• 4 tsp oil
• A few coriander or mint leaves for garnishing

Put a heavy-bottomed pan at a medium-high flame and heat the oil. Add chicken. Fry the chicken for 5–6 minutes. Then add biryani masala powder. Arrange the chicken in a layer and add the next layer of half of the rice and fried onion, followed by half of the saffron milk.

Scatter chopped coriander or mint leaves. Settle the next layer by the same process.

Cover the pan with a tightly fitting lid to prevent steam from escaping. For this purpose, I close the lid tightly and put a heavy weight on its top. Place it at a very low flame and let it stand for about 10 minutes.

Finally, the wait is over. Garnish the dish with chopped coriander leaves and fried onion.

The delicious Hyderabadi chicken biryani with succulent chicken in layers of fluffy rice is ready to serve and devour. It was super easy to cook. All you need to do is layering rice and marinated chicken in a large pan and cook it at a low flame.